Sweet corn season is almost over but you might be able to still find some at your local farmers market if you are lucky! My soup fetish is due to my husband recently getting braces and not being able to eat solid food! I dislike all commercially made soups as they are typically high in sodium so I went on a mission to find recipes that were easy to make and would freeze well. This recipe has been adapted from one a friend gave me this spring and you have to serve it with the pesto for the full flavor.

Ingredients for Soup:

6 ears fresh corn

1/2 cup diced yellow onion

1/2 cup diced shallot

1 tbsp olive oil

2 yellow bell peppers

6 cups vegetable stock

1 tsp white pepper

1/2 tsp salt

2 bay leaves

Method for Soup:

Preheat the oven to 450 degrees

Place the whole peppers on a sheet pan and place in the oven for 20 minutes or until the skins are completely wrinkled and charred, turning them twice during the roasting.

Once the skins are charred and wrinkled remove from the oven to cool.

Remove the skin, stem and seeds. Chop into pieces and set aside.

Cut the corn off of the cobs. Save three of the cobs and cut them in half.